3 Mushroom Red Curry Coconut Chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 chicken thighs3 packages of various mushrooms1 can Taste of Thai light coconut milk2 tbsp taste of Thai red curry pastecurry powder to tastesalt to taste.
Fry up the chicken thighs, allow to cool and shred
With some of the fat from the cooked chicken, saute the mushrooms till soft.
In a separate pot, heat up the coconut milk with the curry paste and curry powder.
Add the shredded chicken and cooked mushrooms.
Let simmer for about 20 minutes.
Serve in bowls and sprinkle with a little unsweetened shredded coconut.
Serving Size: Make 2 serviings
Number of Servings: 2
Recipe submitted by SparkPeople user MYLADY4.
With some of the fat from the cooked chicken, saute the mushrooms till soft.
In a separate pot, heat up the coconut milk with the curry paste and curry powder.
Add the shredded chicken and cooked mushrooms.
Let simmer for about 20 minutes.
Serve in bowls and sprinkle with a little unsweetened shredded coconut.
Serving Size: Make 2 serviings
Number of Servings: 2
Recipe submitted by SparkPeople user MYLADY4.
Nutritional Info Amount Per Serving
- Calories: 382.5
- Total Fat: 21.1 g
- Cholesterol: 114.5 mg
- Sodium: 948.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.9 g
- Protein: 32.4 g
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